For chef, author, and former VJ Maria Goretti, the essence of food is woven from memory. It is a tapestry of time spent with grandparents in Mumbai and Vasai, of shared family tables, and dishes discovered and cherished during travels, all enriched by her formal training in French cuisine. In mid-December 2025, Goretti returned to her serene Goa retreat for a break, culminating in a heartfelt Christmas feast for friends and family.
A Heritage Home Steeped in Stories
This celebration was particularly special as it was her first Christmas hosted in the 150-year-old Portuguese bungalow in Saligao, North Goa, which her actor-husband Arshad Warsi purchased in 2019. The six-bedroom villa is a vibrant canvas of colour and texture. A forest-themed wallpaper envelops the dining room, while cobalt blue accents and starfish motifs guide one through the space. Each room boasts its own identity and name, from the calming 'Zen' (named after her daughter) to the striking 'Black & White' with its mountain views.
The home is a testament to deliberate curation, filled with layered upholstery, artefacts, pottery, and knick-knacks collected by Goretti herself. Heirloom pieces, including her grandmother's cupboard and her mother's trousseau cupboard, add profound emotional depth and history. A large painting by Warsi adorns the wall beside the bar, reflecting the artistic soul of the household.
The Kitchen: Where Memories Simmer and Recipes Come Alive
In her expansive kitchen, lined with cabinets and serveware, Goretti moves with an instinctive grace. The preparation of her signature Chicken Bottle Masala is a ritual rooted in tradition. As four tablespoons of ghee warm the pan, the aromas of garlic and onions begin to bloom. Tomatoes follow, and then the heart of the dish: three tablespoons of homemade bottle masala, a spice blend integral to East Indian households.
"I refer to my mother’s recipe," Goretti explains. This particular masala, prepared by her cousins every summer, includes Byadagi and Kashmiri chillies, turmeric, coriander seeds, cumin, sesame, poppy seeds, fennel, mustard, black cumin, cardamom, and cinnamon. Once the oil rises to the surface, chicken legs, thighs, quartered potatoes, and coconut milk are added. "Don’t exceed 25 minutes, or the chicken may turn hard," she advises, highlighting the simplicity of letting the bottle masala work its magic.
The Christmas feast table featured this chicken dish as the centrepiece, accompanied by a Sri Lankan dal, a dried cluster beans sabzi with coconut, steamed rice, and Goan poi.
A Culinary Journey Born from "Beautiful Accidents"
Surprisingly, Goretti's serious culinary journey began only in her early 30s. It started with making khichdi and porridge for her infant son, with phone calls to her mother for guidance. The birth of her daughter cemented two realisations: she didn't know how to cook, and she loved it. "I’m the kind of person who is either all in or all out," she states.
This passion led her to host culinary shows and, driven by curiosity, to enrol in a three-month certificate programme at London's Tante Marie Culinary Academy in 2011. "It was intense," she recalls, learning everything from soups to international cuisines. There was no turning back. This was followed by a cookbook, awards, and a patisserie diploma from Le Cordon Bleu in 2018, where she earned her chef’s hat.
Today, she savours the susegad life in Goa, enjoying afternoon naps on a wooden swing-bed in her garden under large mango trees. While she has been approached to open a restaurant, she remains unconvinced. For now, Maria Goretti finds joy in cooking, hosting, and sharing her knowledge, a beautiful continuum of her life's series of happy accidents.
Recipe: Maria Goretti's Chicken Bottle Masala
Ingredients:
- Ghee: 4 tablespoon
- Ginger: 1 inch (finely chopped)
- Garlic: 15 pods (finely chopped)
- Chicken: 6 legs (with thighs)
- Onion; 4 (thinly sliced)
- Potato: 4 (chopped into quarters)
- Tomato: 4 (finely chopped)
- Bottle masala: 3 tablespoon
- Coconut milk: 200 ml
- Salt to taste
Method:
- Heat ghee in a pan. Sauté garlic and ginger.
- Add onions and cook until soft and translucent.
- Stir in tomatoes, bottle masala, and salt. Cook until oil separates.
- Add chicken, potatoes, and coconut milk. Mix well to coat.
- Cook covered for 15 minutes on one side, then turn and cook for another 10 minutes. Do not exceed 25 minutes total.
- Serve hot.
